1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
2 tbsp. sunflower oil
1 egg
1/2 c. cottage cheese
1/4 c. honey
1 tsp. salt
2-2 1/2 c. white flour (approximately)
1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. rye flour
1/4 c. oatmeal
Cornmeal

Sprinkle yeast in warm water; stir to dissolve. In a large bowl mix oil, egg, cottage cheese, honey and salt. Add dissolved yeast and 2 cups white flour, beating until flour is moistened. Gradually stir in whole wheat and rye flours, wheat germ and oatmeal, plus enough white flour to make a soft dough.

On floured surface knead dough about 10 minutes or until smooth and elastic. Place dough in greased bowl and cover with oiled plastic wrap. Let rise in warm place until doubled, about 30 minutes

Punch down dough. Shape into one round loaf. Place in greased glass pie pan sprinkled with cornmeal. Cover with oiled plastic wrap and let rise until double, about one hour.

Bake at 350 degrees for 35-40 minutes. If getting too dark, cover loosely with foil the last 10-15 minutes of baking. Remove from pan and cool on wire rack. You can double, triple or quadruple recipe. For four loaves, two packages yeast will do. Rising time will take longer.